Dessert Wine

Sticky and delicious dessert wines are created when there’s more sugar in the wine – either from the type of grape, the late harvesting of grapes, drying out the grapes so that they almost become raisin-like or through the attraction of noble rot, a mould called Botrytis cinerea. Ideally served chilled, dessert wines pair well with the obvious – dessert! – but also with more pungent dishes like blue cheese and liver pate.